Film type and map on CV. Himbo top raspbery fruit quality, composition and volatiles

Italian Journal of Food Science

Volumn 25, Issue 4, 2013, Pages 421-432

  Peano, C ^a   Girgenti, V ^a   Palma, A ^b   Fontanella, E ^c   Giuggioli, N R ^a  

^a UNIVERSITY OF TURIN   (Italy)

^b INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^c Laboratorio Chimico Camera di Commercio di Torino   (Italy)

Author keywords

Anthocyanins; Antioxidant activity; Ascorbic acid; MAP; Organic acid; Packaging; Postharvest; Quality; Raspberry; Storage; Total phenolic compounds

Indexed keywords

EID: 84897584027     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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